Victorian Sponge

our classic Victorian Sponge recipe is a great cooking-with-kids option, and serving the cake in our empty jars creates an added bit of theatre, as well as enabling you to control portion size (it’s also a great birthday party idea!).

Prep time: 20 mins
Cooking time: 20 mins
Serves: 12

Recipe is great with...

Photo of related product - Raspberry Jam - Traditional Recipe

Traditional Recipe

Raspberry Jam


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  • Ingredients:⁠ - 175g (6 oz) Self-raising flour⁠
  • Pinch of salt⁠
  • 110g (4 oz) Soft margarine
  • 110g (4 oz) Caster sugar
  • 2 large Eggs⁠
  • 1 tsp Vanilla essence
  • Generous portion of Raspberry Jam⁠
  • 125ml Fresh whipped cream


  1. Preheat the oven to 190ºC/375ºF/gas mark 5.⁠
  2. Combine all the ingredients together in a bowl and beat until absolutely smooth (1 – 2 minutes).⁠
  3. Half the mixture into a round baking tin – give it two or three light taps to settle the cake mixture.⁠
  4. Bake on the shelf just above the centre of the oven for 15 – 20 minutes or until the cake is well risen and golden.⁠
  5. Leave it to cool on a wire rack⁠
  6. When cool half the cake, and spread one side with a generous dollop of our Raspberry Jam, and fresh cream, before sandwiching back together.⁠
  7. Cut cake slices and serve using empty Folláin jars⁠
  8. Here are a few nice ideas to shake up, or personalise your own take on the Victorian Sponge classic
    - Add coconut shreds to cake batter
    - Use curds (Passionfruit or Lemon) as filling.⁠⁠
    - Add cocoa powder to batter to make a rich chocolate sponge. Layer with our Caramel Sauce.